STERISTEP® Germ reduction for low moisture products (spices, herbs, dehydrated vegetables, seeds, nuts…) Process owned and worldwide patented by FCD

CONTENTS How was born STERISTEP® ? Process description Process control 1. How was born STERISTEP® ? 2. Process description 3. Process control 4. Products treated 5. Sum-up of the advantages

Overview of existing technologies

1st generation: Autoclave technology Sterilizer and pasteurizer Fluid bed technology Continuous Autoclave system TEMA VENTILEX IMTECH NAPASOL HOSOKAWA Advantages: Sterilization ensured Parameters controlled can treat powders and big particles size can treat small lots Limitations: Equipment , labor and maintenance costs (moving parts, filters, Cleaning Batch system Limitations: No small lots Cleaning time is 50% of production time. Quantity of steam: roughly 10 times more than other technologies in continuous. So fragile products like thyme, sage or rosemary don't have any more essential oil at the outlet Hygroscopic products like pistachios get very wet Advantages : Vibration: no damage to particles Easy scale up as thickness of bed is regular, increasing capacity is increasing width. Can treat powders of big forms Can achieve sterilization. Perfect for a customer treating only one product like pepper (lot of sporulated forms)

2nd Generation: Pasteurizing system 3rd generation: Safesteril pasteurization system (joule effect) Advantages: Transport by vibration, no damage to particles Product is heated by contact with tube, 10 times less steam than Ventillex or Tema Can achieve pasteurization (not sterilization). Limitations: Minimum of quantity is 250 KG, no small lots Cannot treat powders (due to rheologic effect) Cannot treat too big particles like cinnamon sticks Can only feed the tube to 1/3 Impossible to guarantee the inside is clean Long cleaning time (8 hours for 2 people to clean the line) Poor bacteriological results when the sizes of particles have a big range: vibrations make segregations, fines go down, big particles go up, there’s no mixing in the tube so steam cannot treat the bottom products. REVTECH ETIA Advantages: Can treat powders heat by contact, less steam is injected. product is heated by contact with tube, 10 times less steam than Ventillex or Tema can achieve pasteurization ( not sterilization). Limitations: Transport by screw, risk of damage the particles when big especially in the bypass section Minimum of quantity is 250 KG, no small lots cannot treat too big particles like cinnamon sticks can only feed the auger to 1/3 long time to clean 8 hours for 2 people to clean the line

1. How was born STERISTEP®? Elodie Janson & Nicolas Braun Die Traumfabrik Dubai

How was born STERISTEP® ? What are the key properties to have good process ? Possibility to treat large/sensible particles ? YES Vibrations used Possibility to treat powders ? YES Vibrations used Possibility to treat small lots ? YES No minimum feeding grade required Homogeneity of the treatment ? YES Steps ensure the mixing Easy, quick and accessible cleaning ? YES <3hrs for a 3,300lbs/h unit Low energy cost ? YES <90 kWh/ton Low maintenance cost ? YES < $1000/year TERP validated process ? YES 6log reduction of E. Faecium  For the first time ever, a steam pasteurization equipment was designed in order to meet a need, rather than adapting from an existing technology

2. Process description

DECONTAMINATING UNIT ”DS” 2. Process description General view of the process CHILLER / AIR DRYER COOLING UNIT ”CS” HOPPER & DOSING DECONTAMINATING UNIT ”DS” STEAM BOILER

2. Process description Hopper Vibrating dosing system Hopper and dosing system Hopper Level probes indicate the remaining level of product Possibility to control an automatic feeding system OPTION : hopper can be placed on a weighing system (indicates the flow of product treated in kg/h) Vibrating dosing system Vibration = no risk of breakage Continuous and regular flow Height (thickness) of the product is controlled for a homogeneous treatment Easily accessible for cleaning and inspection

2. Process description Conveying method DS : Decontamination System (1/5) Conveying method “Staircase” design in stainless steel 9 steps 2 vibrating engines Particles move from one step to another – from top to bottom Fine powders (2 microns) or whole products (chili pods, breakable herbs) smooth and continuous mixing of the particles regular exposure to steam homogeneous treatment and final product

2. Process description DS : Decontamination System (2/5) HEAT and STEAM : two sources of energy for more flexibility and effectiveness Direct heat Particles heated by contact with a heated stainless steel surface Heat comes from simple electrical resistances = low energy consumption 4 sides heated = condensation avoided = high heating surface/m2 = fast rise of product temperature = short residence time = preserves the organoleptic properties of the product Heating surface Heatingsurface

2. Process description DS : Decontamination System (3/5) Steam (100 – 120°C / 220°F – 275°F) : necessary for decontamination Injected with nozzles at the bottom of each step : To slightly condense on the product To increase the heat conductivity To control the moisture of the product during the treatment steam injection with nozzles is controlled

2. Process description Heat and Steam Balance Heat conduction Heat convection Heat and steam can be adjusted for a greater flexibility. Plate temperature Steam quantity For herbs : For pepper : Plates Steam

2. Process description Some of the products treated DS : Decontamination System (4/5) Some of the products treated Mushrooms Pistachios Cinnamon sticks Rice flour

2. Process description No minimal quantity required DS : Decontamination System (5/5) No minimal quantity required Possibility to treat small lots (5 – 10 kg) … and still have big capacities (20 – 40 tons) … on the same equipment !

2. Process description Bypass section (optional) Decontamination unit cooling unit bypass Isolates the “warm” area (decontamination) and “cold” area (cooling) If product has not reached sufficient temperature or residence time, it is ruled out. Separates the treated and non-treated products No disruption of the decontamination cycle Run trapdoor can be adjusted with control parameters

2. Process description CS : Cooling System Product inlet Product outlet at room temperature cold water circulating

2. Process description CS : Cooling System Importance of the cooler : to stabilize the product and to pack it without risk of recontamination Vibrating plate cooled by water (cross-current) Filtered, cold and dry air injected at the input = to avoid condensation of the steam Product reaches a room temperature (20-30°C) No more bacterial development

2. Process description Annexes STERISTEP® requires 3 fluids for the decontamination Steam generator : “culinary” steam produced for the decontamination unit (5% of the flow of treated product at 6 bars) Air dehumidifier : injection of filtered, cold and dried air at the input of the cooler to remove the moisture of the steam remaining within the hot product Water chiller : cold water (5-12°C) is circulating in the double jacket of the cooler. Closed loop (no water consumption)

2. Process description Low maintenance and spare parts Maintenance and Online support Low maintenance and spare parts Main maintenance : change the fan filters Online support : control cabinet connected to the Internet with a modem Online troubleshooting Software update Assistance for the production

Water goes to one collecting point 2. Process description Cleaning The key of success for a flexible production Designed for a quick cleaning Complete accessibility : no “hidden” area All parts can be visually controlled Dry cleaning : vacuum Wet cleaning : water and bactericides / washing soda “Water fall” design Water goes to one collecting point

2. Process description STERISTEP models 4 models from 550lbs/h to 2,640lbs/h are available STERISTEP 25 STERISTEP 50 STERISTEP 75 STERISTEP 100 Units can be doubled for more capacity !

2. Process description Configuration adjusted to your building layout DS 1 Incoming product Area CS 1 Separation wall “clean”  area

2. Process description Configuration adjusted to your building layout DS 1 CS 1 Separation wall “clean”  area Incoming product Area

2. Process description Configuration adjusted to your building layout “clean”  area CS 1 Bypass DS 1 Separation Wall (Recommended)

1,100 lbs/h unit for herbs & spices 2. Process description Example of configurations STERISTEP 50 1,100 lbs/h unit for herbs & spices

6,600 lbs/h unit for almonds & pistachios 2. Process description Example of configurations STERISTEP 75 6,600 lbs/h unit for almonds & pistachios

2x 1,700 lbs/h unit for herbs & spices 2. Process description Example of configurations DOUBLE STERISTEP 75 2x 1,700 lbs/h unit for herbs & spices

2. Process description Video of the process Here is the link to a video showing the process : Video Link (or type “FCD SAS” in Youtube/Dailymotion)

3. Process control

3. Process control Control of the process Recipe function Control cabinet, PLC and supervision Control of the process Motors, temperature probes, level probes, steam and air exhaust, control of the annexes.. Recipe function Parameters saved and programmable Control panelview Possibility to send automatically the data per email at the end of a production Connected to Internet for E-assistance

3. Process control Saves the “history” of the process Safe recording Traceability software Saves the “history” of the process Temperature, alarms… are recorded Safe recording A new file is generated for each recording Access by login and password for each operator / administrator Multiple input data for each recording Customer name and folder, batch numbers, order numbers, formula data… Recall function To review a past production’s data Export in Excel format

4. Products treated

4. Products treated Pasteurization Sterilization Application Inactivation of pathogens : E. Coli, salmonella, reduction of yeast, molds and other coliforms Sterilization Up to 5 logs reduction of the Total Plate Count (TPC) * Inactivation of pathogens : E. Coli, salmonella, reduction of yeast, molds and coliforms * FCD does not guarantee any effect on heat resistant forms such as spores, bacilli that might not be eliminated by treatment.

Dehydrated vegetables 4. Products treated Family of products : NO LIMIT OF SIZE Spices Herbs & Tea cuts Dehydrated fruits Seeds & Nuts Dehydrated vegetables … and more !

4. Products treated MUSHROOMS Other products RAW TEST 1 TEST 2 TEST 3 TPC 750 000 11 000 1 000 Enterobacteriaceae 41 000 350 10 Yeast 120 000 Molds 600

4. Products treated PARSLEY GARLIC SLICES Other products RAW TEST 1 TPC 1 600 000 1 000 Enterobacteriaceae 27 000 <10 Yeast Molds 280 RAW TEST 1 TPC 540 000 710 Enterobacteriaceae <10 Yeast Molds

4. Products treated CHILI PODS CINNAMON STICKS Other products RAW TEST 1 TPC 320 000 <100 Enterobacteriaceae <10 Yeast > 30 000 Molds CINNAMON STICKS RAW TEST 1 TPC 410 000 120 Enterobacteriaceae 110 <10 Yeast 1 200 Molds 7 300

4. Products treated PEPPERMINT LEAVES SAGE Other products RAW TEST 1 TPC 390 000 2 100 Enterobacteriaceae 1 200 <10 Yeast Molds <40 RAW TEST 1 TPC 460 000 140 Enterobacteriaceae 29 000 <10 Yeast <100 Molds 18 000

4. Products treated PISTACHIOS WALNUTS Other products RAW TEST 1 TPC 320 000 <40 Enterobacteriaceae 210 <10 Yeast Molds WALNUTS RAW TEST 2 TPC 530 000 <10 Enterobacteriaceae 80 Yeast Molds 2 400 <40

4. Products treated ALMONDS Other products RAW TEST 2 TPC 330 000 120 Enterobacteriaceae 70 <10 Yeast Molds 59 000

4. Products treated CINNAMON POWDER CHILI POWDER Other products RAW TEST 1 TPC 840 000 380 Enterobacteriaceae 27 000 <10 Yeast 260 Molds RAW TEST 1 TPC 660 000 46 000 Enterobacteriaceae 2 100 <10 Yeast Molds 150

4. Products treated BLUE POPPY SEEDS WHITE PEPPER Other products RAW TEST 1 TPC 570 000 1 800 Enterobacteriaceae 3 600 <10 Yeast Molds WHITE PEPPER RAW TEST 1 TPC 27 000 000 26 000 Enterobacteriaceae 1 600 <10 Yeast Molds 7 500

4. Products treated CORIANDER SEEDS GINGER SLICES Other products RAW TEST 2 TPC 2 200 000 850 Enterobacteriaceae 1 400 <10 Yeast Molds 100 000 GINGER SLICES RAW TEST 1 TPC 3 800 000 10 000 Enterobacteriaceae 160 <10 Yeast Molds

4. Products treated TURMERIC POWDER FENNEL SWEET WHOLE Other products RAW TEST 2 TPC 750 000 23 000 Enterobacteriaceae <10 Yeast Molds <40 FENNEL SWEET WHOLE RAW TEST 2 TPC 3 000 000 9 300 Enterobacteriaceae 160 000 <10 Yeast Molds 6 600 <40

5. Summary of the main advantages

5. Sum-up of the advantages ‘Conti-batch’: possibility to treat small lots (<10kg) even though system is continuous Vibrations are used to convey the product = possibility to treat all sizes of product (30cm cinnamon sticks…) = no breakage of sensible products (tea, leafs…) = possibility to treat powders Quick cleaning and product changeover (<3hrs for the complete line) Low electrical consumption (= 90 kWh/ton) Low maintenance (< 1,000€/year) Validated process – complete pasteurization guaranteed 1-5 TPC log reduction guaranteed

NEW CONTINUOUS ROASTING/DRYING PROCESS !! 6. Other equipments proposed NEW CONTINUOUS ROASTING/DRYING PROCESS !! for dried fruits, cocoa, coffee…

ZA sycala cahors sud enteste 2 www.fcd-system.com fcdsarl@yahoo.fr ZA sycala cahors sud enteste 2 46230 Fontanes - FRANCE